GB/T 5009.150-2003 Determination of Monascus pigment in food

This standard specifies the determination of monascus pigment in food by thin layer chromatography. This standard is applicable to the determination of monascus pigment in food. GB/T 5009.150-2003 Determination of monascus pigment in food GB/T5009.150-2003 Standard download decompression password: www.bzxz.net

ICS67.040
National Standard of the People's Republic of China
GB/T 5009.150--2003
Replaces GB/T17336-1998
Determination of monascas colours in foods
Promulgated on August 11, 2003
Ministry of Health of the People's Republic of China
National Administration of Standardization of the People's Republic of China
Implementation on January 1, 2004
This standard replaces R/T17335-19986 Determination of monascas colours in foods GB/T5009.1502003
This standard is prepared in accordance with (B/T20001.4-20073 Standard Specification Part 4: Chemical The structure of the original standard was modified by the scientific analysis method 3.
This standard is proposed by the Ministry of Health of the People's Republic of China. The drafting of this standard is conducted by: Institute of Labor Hygiene and Occupational Diseases, Chinese Academy of Preventive Medicine, Institute of Health Supervision and Inspection of Ministry of Industry and Health, and China National Institute for the Control of Pharmaceutical Products.
The main drafters of this standard are Li Yandu, Tu Mei, Tai Yanfei, and Yang Zuying. The original standard was first issued in 18. This is the first static revision: 263
/T 5069.150---203
Red is used as a food coloring agent and has been listed in 2760.1995. The product additive value can be tested according to the health standard.
1 Determination of red pigment in food
This standard specifies the determination of red pigment in food by thin layer chromatography. This standard is applicable to the determination of red pigment in food. 2 Principle
G8/Tt·5009.t60-2003
The red pigment in the sample is extracted and purified, separated by TI<, and the red pigment is relatively qualitative with the standard T1 core plate. The distribution coefficient is different in the two phases and the separation is high.
3 Test
3.1 Silica gel: Silt layer card, 120-180 inches, 3.2 Silica gel: GF254
3. 3 Methanol.
3.4 ​​n-hexane + acetaldehyde + methanol (53+2)bzxz.net
: 3.5 distilled water + 8+3)
3.6 sodium hydroxide, firstly use 1+10 blue acid to soak for 15 minutes, wash with water until neutral, then dry at 105℃, put into the bottle according to the instructions, and set aside. 3.7 Petroleum acid, mix the red yeast rice pigment: collect the color, add 30m3 methanol, then add crosslinking, and mix by ether amine layer preparation method. Load the mixed red yeast rice into the column, then wash with 10% methanol until the eluted red yeast rice is colorless, then concentrate it to a paste, and dry it in a 60℃ ~ 70℃ oven. About 3000g of red yeast rice pigment is left as the standard product for thin layer analysis, and prepare it with methanol as a 1mg/m standard. 3. Red color standard liquid: Absorb standard filter 5mL before use, put into 5UIL volumetric flask, filter 4 sets of methanol pen with scale, equivalent to 0.1mL red color.
4. 1 Flow syringe 10 μL.
4.2 Spread 2cm×6nX4m,
4.3 Variable layer: Nanyu pre-cut brick carrier GF254 plate. 4.4 New column.
4.5 Receiving bottle.
4.6 Full-effect device.
4.7 Vacuum mulch.
5 Analysis steps
5.1 Test treatment
5.1.t Preparation Take 10.0mL sample, dry it, add a small amount of 2.5% alcohol to decompose the residue, perform equal chromatography, 5.1.2 Collect the remaining 10.0g of sample, remove the residue, cut a little sea sand, and use a hot air blower to collect the sample. Remove the aldehydes, then put the egg whites into a container and remove the remaining alkali. After the precipitate is removed, steam it, add about 90mL of 95% acetylene glycol and filter it for 30min. Wash it with acetylene glycol 5 times. Combine the extracts and use 21mL 265 disaccharide extract as the determination product.
5.1.3 Take commercially available soy milk and separate the beans for 40 min, grind them, add 50mL-70ml of 95% Zr. Extract for 30min. Filter, wash the residue with ethanol 5 times, combine the ethyl extracts, reduce the concentration to 2mL, and keep this for determination. 5.1.4 Extraction: weigh 30 ml of water, add a little sea sand, mix, add 51 mL of sodium bicarbonate each time, extract three times in total, each extraction min 45 min, if too concentrated, filter and discard six, put the residue in a fume hood, blow it down with a vacuum fan, filter with 5 cm3 of 30 mil, combine the filtered water, add 3 ml of water and precipitate in a solvent box for 3 min, vortex to precipitate, filter and swell to 10 mL. This solution is for determination.
5.2 Determination
5.2.1 Sample spotting: take the sample GF2F4 from the upper part (4 cm×2) cm). 2 cm from the bottom edge, spot 10 μl of the sample solution on it. At the same time, spot 2 μl of the color standard on the right.
5.2.2 Development: Place the two plates of the sample and standard on point 5.2.1 into reagents -3.3\ and \3.\ respectively for development. When the plate is 15 meters away from the development, take it out, let it air dry, and observe it under [JV251nml: Reagent \3.3\ reads to 4~ points, and the R values ​​are respectively U.86, C, 710, 54.0.38, and reagent 3.4* obtains 3 points R values ​​of 0.86, 0.63, and 0.57, respectively. The R values ​​of the sample and the standard are consistent. Then the color of the mouse sample should be red.
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